Best Homemade Chicken Soup Country Style

Prep Time
Cook Time
1h 15m
Ready In

Recipe: #31387

February 08, 2019

"NOTE Since soup often makes a bowl lunch or evening meal for me I use the full amount of barley, as a starter soup you may want to use less. Sorting through my recipe books I finally found the yellowed clipping of one of our favourite chicken soups, posting to assure that doesn’t happen again. I remember being a little skeptical at the time when it came to adding ginger and turmeric and soon found turmeric is not just for pickles! We love this chicken soup and love that it is freezer friendly. I freeze the extra servings in the screw top freezer containers using the four cup for family and single serving for my lunch or a light supper. Stays as fresh as the day they were made! As I do when making most chicken soups I usually snip in Italian or curly parsley."

Original is 6 servings


  • Serving Size: 1 (330.7 g)
  • Calories 173.2
  • Total Fat - 3.8 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 17 mg
  • Sodium - 1165.4 mg
  • Total Carbohydrate - 25 g
  • Dietary Fiber - 5.2 g
  • Sugars - 2.7 g
  • Protein - 10.6 g
  • Calcium - 40.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large soup pot on medium heat add oil, saute diced chicken, add in onion, carrots, celery and garlic, saute stirring until onions have softened

Step 2

Add in the spices saute half a minute, add in the chicken broth and barley, stir reduce heat to low simmer until vegetables and barley are fully cooked.


No special items needed.

6 Reviews


Barley in chicken soup was new to me, but I love how this turned out. I added a chicken bullion cube for more flavour. Heating some more up right now. :)


review by:
(8 Nov 2022)


A great chicken soup ,deserving more than 5 stars.I added a few homemade soup noodles as I was out of pot barley.I love the addition of the tumeric and ginger and the blend of the other spices. A recipe that will be in the favorite file.If looking for a new chicken soup recipe then this is the one to make . Thanks Gerry!!!


review by:
(17 Apr 2020)


We really enjoyed this soup. I used chicken thighs and I only had 1 can (2 cups) of chicken broth so used 4 cups water and 1 veggie bouilion cube, but otherwise made as directed. Delicious! Thanks for sharing!


review by:
(14 Mar 2020)


This is a lovely belly warming, hearty soup we really enjoyed. Hubby enjoyed it so much he said it is a make again for sure! 5 stars all the way. I used jasmine rice instead of barley and zucchini instead of celery because that is what I had on hand.


review by:
(6 Mar 2020)


Delicious! Loved the addition of the ginger. I used boneless thighs instead of breasts.


review by:
(30 Mar 2019)


Another delicious recipe Gerry! I used the full amount of the herbs, lemon pepper for the salt and 5 cups of broth. Love the barley in this soup. Warmed our tummies last night! UPDATE 6/20/22: This has surely been a well loved soup here! This time I added bok choy to it. It is a wonderful addition! Thank you for sharing, and I have it saved. Made for Billboard Recipe Tag.


review by:
(21 Feb 2019)

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